Tortilla Soup II

Ingredients

• 4  chicken breast halves shredded boneless cooked
• 10 ounce canned tomatoes diced with green chile peppers canned
• 29 ounce chicken broth canned
• 4 10-inch flour tortillas 
• 2 tablespoons cilantro leaves fresh chopped
• 2 cloves garlic minced
• 4 ounce chiles diced green canned
• 0.5 teaspoon ground pepper 
• 0.5 teaspoon ground cumin 
• 1 tablespoon juice of lime fresh
• 1 tablespoon olive oil 
• 1  onion chopped

Equipment

• bowl
• frying pan
• paper towels
• ladle
• pot

Directions

1. Combine the chicken broth, green chilies, tomatoes with green chilies, onion, and garlic in a soup pot.
2. Add the shredded chicken. Bring to a boil, stirring frequently. Reduce heat and simmer for 30-35 minutes.
3. Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer.
4. Cut the tortillas into 1/2 x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper towels.
5. Ladle the soup into bowls.
6. Garnish with shredded Monterey Jack cheese and the tortilla strips.